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| House Doctor Food Factory Jars filled with Italian Pickles in Oil |
One of the things I love about modern life is that we get inspiration from all over the globe, but at Christmas this equates to having your cake, everyone else’s cake and eating it all after a huge turkey dinner. As if Christmas cake, pudding, yule log, trifle and mincepies aren’t enough, we then make sure we have panetonne, stollen and fortune cookies in the house. Lovely …. but there are limits.
So this year I have been making some changes and concentrating on the savoury bits. After all, everyone in my family professes to prefer the Boxing Day cold cuts to any other part of Christmas feast. The gravalax, the turkey and stuffing sandwich (with hamisha gherkins, cranberry and mayonnaise or it just isn’t the real deal), the Christmas ham…
So to keep the multiculturalism alive and well, I decided to resurrect a recipe an Italian chef of ours used to make to accompany cold platter lunches in one of the restaurants we had when I was growing up. In my book, far better than a pickled onion, she used to make pickled vegetables by blanching them in hot wine vinegar and then keeping them covered in olive oil with herbs and garlic. As long as you keep them below the oil, they keep for a good long time, but frankly I am not expecting ours to last much longer than boxing day. They are good made a week in advance but a few days will do so you still have time!
Ingredients
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| Orla Kiely Extras for the Ultimate Allotment Chic |
1 litre white wine vinegar
1 litre water
2 tablespoons sea salt
500ml extra virgin olive oil – perhaps a little more to cover your veg
5 or 6 cloves of garlic finely sliced
Sprigs of woody herbs such as thyme, sage, rosemary and / or bay for flavour
1kg vegetables
The vegetables can be whatever you fancy – the Italians do this with all sorts of veg from char grilled aubergines to peppers or wild mushrooms. I’ve gone with a mix of courgettes, red peppers for Christmas colour, fennel bulb because I love it, romesco Cauliflower because I though little florets would look like mini Christmas trees and carrots. Shallots might be good too.
Prepare your vegetables in bite size pieces and have some sterilized jars (put them through the dishwasher on a hot wash if you can) to hand. Alternatively if they are for your own use and you are planning to eat them all up soon, you can do them in and covered container and keep them in the fridge. Place the olive oil, herbs and garlic in a mixing bowl. You can add chilli too if you fancy.
Bring the water, vinegar and salt to the boil on the hob. Add your vegetables and simmer for 3 minutes. Then strain with a slotted spoon or through a colander, shaking off the excess vinegar. Mix into the bowl with the oil and herbs whilst hot and they will absorb some of the oil and flavour immediately. Finally, jar the up, making sure all the vegetables are kept below the oil and tapping the sides of the jar to release any trapped air.It is the fact that the oil keeps the vegetables away from the air which really preserves them, so put a little less in the jar and a little more oil if needs be. Seal and label the jars. Keep in a cool, dark place for a week or up to three months.
If you keep the vinegar / water mix you can top it up to make a couple more batches but you can’t keep it for ever. The olive oil, however, ends up flavoured with all the herbs so is great for dressings after you have eaten the veg.
Addendum
I have given some of these jars as gifts to hosts who have invited us over the Christmas party season. I also like potting up some pansies and cyclamen in a simple pot as a small gift as it adds some nice autumn colour to the garden. I was going to write another post about this, but the life of a retailer at Christmas can be hectic, so here is a quick picture instead! Have a great Christmas!
